Arpa şehriye is rice-shaped wheat pasta; its Turkish name refers to its barley-like shape. This version follows the tomato, minced meat and yogurt-terbiye combination documented by Migros. Here, measured water takes the place of chicken stock, with enough beef and tomato to give the broth its character. It is one version of Turkish şehriye soup, rather than a claim to a single regional formula.
Domatesli Arpa Şehriye Çorbası — Recipe Card
Tomato and orzo soup with beef and a yogurt finish
Makes 4 servings · Four generous bowlsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Domatesli Arpa Şehriye Çorbası
Cook the beef and tomato
Heat the oil in a medium saucepan over medium heat. Add the beef and break it into small crumbles. Cook for 5–7 minutes, until cooked through and at least 71°C (160°F). Add the diced tomatoes and cook for 3–4 minutes, stirring, until softened.
Simmer the pasta
Pour in the hot water and bring to a boil. Stir in the orzo and salt. Reduce to a steady simmer and cook for 8–12 minutes, or according to the pasta packet, until tender. Stir occasionally so the pasta does not stick.
Temper the yogurt
In a bowl, whisk the yogurt, egg yolk and lemon juice until smooth. Take about 240 ml (1 US cup) of hot broth from the saucepan and whisk it gradually into the yogurt mixture. This is broth from the measured soup, not extra water.
Finish gently
Reduce the heat to low. Pour the warmed yogurt mixture slowly into the soup while stirring constantly. Cook gently for 3–5 minutes, continuing to stir, until the soup reaches 74°C (165°F) throughout. Avoid a vigorous boil. Divide between four bowls and serve promptly.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-tomato-orzo-soup-domatesli-arpa-sehriye-corbasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Dietary notes
The base recipe contains beef, wheat, milk and egg. Ordinary orzo is wheat pasta, not rice or barley, and this recipe is not gluten-free.
Heat level
No added chili. For a hotter finish, optionally stir in 1 g (½ tsp) hot pul biber after cooking; it will add chili heat.
Texture
Orzo absorbs broth as it stands. When reheating, add 50–100 ml (about 3–7 tbsp) water if needed to restore a spoonable soup.
How to store and reheat Domatesli Arpa Şehriye Çorbası
Refrigerate in shallow containers at 4°C (40°F) or below within 2 hours, or within 1 hour when the surrounding temperature exceeds 32°C (90°F). Use within 2 days. Reheat gently while stirring until the soup reaches 74°C (165°F) throughout; avoid a vigorous boil.
Domatesli Arpa Şehriye Çorbası: questions and answers
Why did the yogurt separate?
A cold yogurt mixture added directly to boiling soup can split. Temper it with hot broth, lower the heat and stir constantly as it warms to the final safe temperature.
Why is the soup thicker the next day?
The pasta continues to absorb liquid. Add the water suggested in the texture note while reheating; the result will still be softer than freshly cooked orzo.
